PAN SEARED SCALLOPS IN SAFFRON CREAM SAUCE
CATEGORIES
INGREDIENTS
  • 20 Large scallops
  • ½ Carton (240 mL) CAMPBELL'S Stock First ™ Cream stock
  • 6 Saffron threads, about ¼ tsp dry
  • 1 Tbsp. (15 mL) lemon juice
DIRECTIONS
  1. In a pre-heated non-stick large skillet, sauté scallops over medium-high heat until lightly browned and cooked through, about 5 minutes.
  2. Add cream stock and saffron, lower heat to medium-low, and gently simmer for 3-4 minutes.
  3. Add lemon juice.
  4. Arrange cooked scallops on plates or serving platter and spoon sauce over top
RECIPE BACKSTORY
Reprinted from Celi-Yak News Winter 2013